Ruby Chard, Edamame & Sesame Ginger Salad
Aeroveg Ruby Chard, sweet edamame, and shredded cabbage dressed in a sharp sesame ginger vinaigrette — a salad that works as hard as it looks good.
Aeroveg Ruby Chard brings a quiet, earthy sweetness to this salad, its vivid crimson stems cutting through the green edamame and shredded cabbage like streaks of paint. This is the kind of salad that feels genuinely nourishing — not a side thought, but a proper bowl you’d sit down to for lunch on a warm Singapore afternoon. The sesame ginger dressing is tangy, savoury, and just slightly sweet, tying everything together without trying too hard. No cooking, no fuss — just good ingredients doing good work.
Method
- Make the dressing. Whisk together the rice vinegar, soy sauce, sesame oil, grated ginger, and honey in a small bowl until well combined. Taste and adjust — it should be bright and savoury with a gentle sweetness.
- Build the salad. In a large bowl, combine the Aeroveg Ruby Chard, edamame, shredded red cabbage, and carrot.
- Dress and toss. Pour the dressing over the salad and toss to coat everything evenly.
- Plate and finish. Transfer to a serving plate or bowl and scatter sesame seeds over the top. Serve immediately.
Aeroveg Tip: Aeroveg Ruby Chard’s vivid crimson stems actually intensify in colour when they meet an acidic dressing — so this salad gets more visually striking as you toss it. That said, dress it right before serving to keep the leaf texture at its best. The chard is tender enough to eat completely raw, with no need to blanch or wilt.